Opening Late Fall 2023
By Executive Chef Jason Stanhope
menu
Oysters
Rotating selection
local, west, and east coast oysters
Chilled
Caviar Service
platinum osetra caviar, buckweat blini, chive, ham rendering, creme fraiche
Shrimp Cocktail
1/4 lb
1/2 lb
Lobster Claws
Fruits de Mer
Petite Plateau
(feeds 1-2)
oysters
lobster
clams
shrimp cocktail
seasonal crudo
Grande Tower
(feeds 3+)
oysters
lobster
clams
shrimp cocktail
seasonal crudo
fish rillettes
Raw
Tuna & Beef
tonnato, horseradish, lemon, wasabi arugula
Scallop
strawberries, spring onion buttermilk, smoked trout roe
Crudo
leche de tigre, avocado, aged beef tallow
Classics
Baguette Magic Milk Bread
Shrimp Roll
celery root, dukes, citrus, jalapeño, buttered milk roll
Crab & Green Farro
smoked oyster dust, radicchio, pickled chile, coriander oil
steamed local fish
parsley, lemon, brown butter, croutons
Fish Rillettes
Dessert
Panna Cotta
coconut, buttermilk, satsuma, puffed sorghum, citrus honey
Cocktails
french kiss
gin, lemon juice, rhubarb, absinthe, sparkling wine
Mambo Sun
white & pineapple rums, lime juice, honey, raspberry
passiflora spritz
deep dive
bourbon, blanc vermouth, apricot eau de vie, cucumber, orange bitters
ruler of my heart
sloe gin, mezcal, lemon juice, ginger, strawberry preserves, seltzer
quinotaur
the quinte martini
gin or vodka, fino sherry, dry & blanc vermouths, champagne vinegar, olive bitters
Zero %
southbound
lemon juice, ginger, strawberry, seltzer
breezy
kin euphoric spritz, lime juice, honey
beer
Bearded Iris ‘Homestyle’ IPA
Blackberry Farms ‘Classic’ Saison
Radeberger Pilsner
Munkle Brugge City Brune
can 6.2% abv
Narragansett Lager
can 5.0% abv
